Mozzarella Chawan Mushi Recipes

CHAWAN MUSHI

Steps:

• Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
• Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
• Pour in egg mixture.
• Fill a double-boiler pan (mushiki) half full with water.
• When water comes to a boil, place cups in to steam.
• Cover with cheesecloth, place lid slightly off so that steam can escape.
• Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
• Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
• Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
• Chawan mushi is served chilled in summer, hot in winter.

CHAWAN-MUSHI (JAPANESE CUSTARD SOUP)

Steps:

• Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts.
• Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
• Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.

MOZZARELLA CHAWAN MUSHI

Steps:

• Cut the mozzarella into small pieces. Put the mozzarella, 70 grams of mozzarella water, olive oil, and salt in a blender and puree until smooth. Set aside.
• Prepare an ice bath.
• Put the 161.75 grams of mozzarella water in a small pot set over medium heat and bring it to a simmer. Sprinkle the Methocel into the water and thoroughly disperse it using a small whisk. Pour the water into the blender and shear it into the mozzarella mixture at medium speed, slowly increasing the speed to high until the cheese becomes smooth and homogeneous, with a slight sheen. Using a rubber spatula, scrape the cheese mixture into a metal bowl set in an ice bath and let cool until the temperature is below 50°F (10°C). Cover with plastic wrap and let rest in the refrigerator for at least 20 minutes or up to 2 days before using.
• Preheat the oven to 250°F (120°C).
• Spoon the mozzarella mixture into four 3-ounce ramekins and place them on a baking sheet. Cover the ramekins with plastic wrap and bake them in the oven until the mozzarella is just firm and soft to the touch, 10 to 15 minutes. Serve immediately.